So after complaining about how some manufacturer should make a white bread flavored protein powder, for those of us who are low carb, I accidentally made bread and thought I'd share.
After discovering Bob's Red Mill Vital Wheat Gluten, which is 80% protein, I figured maybe I could mix it with protein powder and end up with a decent flour substitute. I occasionally bake with protein powder, but most recipes demand that you cut with flour, and they're right.... it just doesn't turn out correct otherwise.
Attempted to make cupcakes, ended up with tasty little breads that aren't sweet at all, but are high in protein. They have a cakey consistency that was great with some fruit on top. These little fuckers appear to mop up whatever liquid you pour on them. Otherwise they are rather plain, put strangely addicting.
1. Preheat oven to 350 F
2. Mix together
Dry Ingredients:
2 3/4 cup protein powder- (I used Chocolate Promasil, which is a mixed Whey-based protein. I feel like pretty much any protein would work here, as it's basically just filler)
***None of the chocolate flavor from the protein was distinguishable after baking, so it shouldn't matter what flavor you use.
1 3/4 cup Vital Wheat Gluten
1 1/2 tsp Baking Powder
1 tsp Salt
1 1/2 tsp Baking Soda
3. Add to mix
Wet Ingredients:
1 cup milk- (I used Whole Goat Milk)
2 tsp Vanilla
2 eggs
1/2 Cup Heavy Cream (I used this because I was too lazy to melt butter. But butter, margarine, or any oil would work here too.)
4. Add 1 cup boiling water to batter.
5. Pour into whatever shaped pan you want to use. I used muffin tins to make the serving sizes easy to measure when I did the math on them. Shape will change the baking time though! I did all 3 dozen in the oven at once, and it only took about 15 minutes for them to bake, so I'd pick one that you want to poke the living shit out of once you get past the 15 minute mark.
Here's the numbers on them, I got 36 small cakes:
Per Cake:
Calories- 70
Fat- 2g
Protein- 11g
Total Carbs- 1.4g
--->Sugar- 0.2g
Obviously your numbers are going to vary from protein powder to protein powder, what milk you use, etc.



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